Ok, for starters, I'm 100% Mexican! and I have made enchiladas the original "authentic" way and this way. But hey, when you work and come home tired and the family is hungry, who has time to roast peppers, blend tomatoes and make sauces from scratch. On a weekend yes, on week nights, no way. For those snobs who can not use canned soups or packaged mixes, then, as my sister tells me, scroll baby scroll. I've made a version of this for years and my family loves it! I don't use the chicken/ mushroom soup. I use 2 cans of tomato soup. Gives it a more authentic taste and look, hahaha. I will continue to make this as we can all use some shortcuts from time to time. Ps I usually bake mine in the oven.
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Ok, for starters, I'm 100% Mexican! and I have made enchiladas the original "authentic" way...